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Apple Orchard Punch

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I don’t usually have strong feelings about punch. But this is by far my favorite punch ever.

It’s perfect for fall, but I honestly think it would be good any time. Heck, I just might go home and make some tonight, just to have around the house. It’s that good!

To be honest, there’s really not a lot to say about the process of making punch. Dump and stir, people. Dump and stire. But I do like floating apple slices in this. You cut them horizontally (so you’re cutting through the core, not down the core, if that makes sense). I love it because when you cut apples that way, where the seeds are makes a star shape.

I am explaining this really poorly. Just try it. It’s pretty 🙂

Apple Orchard Punch

Ingredients

  • 1 (32 fluid ounce) bottle apple juice, chilled
  • 1 (12 fluid ounce) can frozen cranberry juice concentrate
  • 1 cup orange juice
  • 1 1/2 liters ginger ale
  • 1 apple
  • 1 orange

Directions

  1. In a large punch bowl, combine apple juice, cranberry juice concentrate and orange juice. Stir until dissolved, then slowly pour in the ginger ale.
  2. Thinly slice the apple horizontally, forming whole apple slices. Slice the orange, just any old way. Float apple and orange slices on top of punch.

Oatmeal Cream Cheese Butterscotch Bars

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Well, as you can tell from the picture, I made these at Christmas. They were part of the 12 Days of Christmas Goodies, of 2009. And somehow, I never got around to posting this recipe. Which is a shame, because they’re really yummy.

These were super easy to throw together, and the combination of cream cheese, oatmeal and butterscotch is so warm and cozy and comforting. But you certainly don’t have to wait until Christmas to make them. I think they’d be a hit any time of the year 🙂

Oatmeal Cream Cheese Butterscotch Bars
adapted from Anne Burrell

Ingredients

  • 2 sticks unsalted butter, at room temperature, cut into pea-sized pieces, plus more for pan
  • 2 cups all-purpose flour
  • 1 1/2 cups old fashioned rolled oats
  • 3/4 cup firmly packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1 (11-ounce) bag butterscotch chips
  • 1 (8-ounce) package cream cheese, at room temperature
  • 1 (14-ounce) can sweetened condensed milk
  • 1 lemon, zested and juiced
  • 1 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F. Drape a 9 by 13-inch pan with overlapping pieces of aluminum foil, creating handles for easy removal. Butter the paper, and reserve.

In a food processor add the flour, oats and brown sugar and pulse to combine. Add the 2 sticks of butter, the cinnamon and the butterscotch chips. Pulse, pulse, pulse until the mixture forms clumps when pressed between your fingers. Transfer the mixture to a large bowl. Press half of the mixture into the bottom of the prepared pan in an even layer, reserve the other half. Bake in the preheated oven just until slightly golden and set, about 12 to 15 minutes. Remove from the oven and cool completely.

Beat together the cream cheese, condensed milk, lemon zest and juice and vanilla in an electric stand mixer fitted with a paddle, or with an electric hand mixer until no lumps of cream cheese remain. Spread evenly over the baked and cooled oatmeal mixture. Sprinkle the remaining half of the oatmeal mixture over the cream cheese. Bake until the top is golden, about 40 minutes.

Cool and chill before cutting. Run a knife around the edge of the pan, and using the foil handles, transfer the bars to a cutting board. Cut into 2-inch squares with a sharp knife and serve.

Cook’s Note: For a delicious and healthy variation of this recipe, try replacing the butterscotch chips with tasty dried cranberries.

Grasshopper Squares

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I love chocolate and mint together. LOVE THEM! So I’m always on the look-out for a good recipe that combines the two.

This certainly fit the bill! Just a few notes for you though. The brownie is pretty thin. I baked mine a little too long, so it was a bit crispier than I would have liked. I would recommend checking it about 15 minutes in.

And y’all. Please use good white chocolate. Since this is a white chocolate ganche, so basically just white chocolate and cream, the flavor is really important. Yes, I got mine at William Sonoma and spent way too much. Whatever, it tasted good. You could also check at somewhere like World Market. Just make sure it actually says “white chocolate” on the package. Nothing else. Just that phrase. I beg of you.

And the final note. The ganache is pretty sticky. Which is fine if you don’t have to transport it. But if you need to stack these at all, cut the cream by up to half.  No more than that. And if you’re just going to serve them at home, and don’t need to take them to the office, like I did, the recipe as-is should be fine.

Grasshopper Squares [aka Creme de Menthe Brownies]

Adapted from Gourmet, December 2005 and smittenkitchen.com

Makes anywhere from 72 normal-sized brownies to 117 one-inch squares (I think the perfect size)

For brownie layer

1 1/2 sticks (3/4 cup) unsalted butter

10 1/2 oz fine-quality bittersweet chocolate (not extra-bitter or unsweetened and no more than 60% cacao if marked), finely chopped

1 1/2 cups packed light brown sugar

3 large eggs, lightly beaten

1 1/4 teaspoons vanilla

3/4 cup all-purpose flour

1/4 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder

3/4 teaspoon salt

For mint ganache

1/2 cup heavy cream (this will make a stickier ganache…you can use half of this, for more of an “al dente” bite to it)

10 oz fine-quality white chocolate, chopped (please please please use the good stuff. It’s worth the splurge)

1 tablespoon green crème de menthe

1 teaspoon peppermint extract

For chocolate ganache

1 cup heavy cream (see note for mint ganache)

10 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped

Make brownie layer:

Put oven rack in middle position and preheat oven to 375°F. Lightly butter a 13- by 9-inch baking pan and line with 2 crisscrossed sheets of foil, leaving a 2 inch overhang on all sides. Butter foil.

Melt butter and chocolate with brown sugar in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until smooth. Remove from heat. Whisk in eggs and vanilla until combined. Whisk in flour, cocoa, and salt until just combined.

Spread batter evenly in baking pan and bake until set and a wooden pick inserted in center comes out with moist crumbs adhering, about 20 minutes. Cool completely in pan on a rack, about 1 1/2 hours.

Make mint ganache:

Bring cream to a simmer in a 2- to 3-quart saucepan and remove from heat. Pour over white chocolate in a bowl. Let stand 1 minute, then whisk until smooth. Stir in crème de menthe and extract and chill, covered, stirring occasionally, until thick, about 1 hour.

Make chocolate ganache:

Bring cream to a simmer in a 2- to 3-quart saucepan and remove from heat. Pour over bittersweet chocolate in a bowl. Let stand 1 minute, then whisk until smooth. Chill, covered, stirring occasionally, until thick, about 30 minutes.

Assemble layers:

Spread mint ganache over top of cooled brownie in a thin even layer using offset spatula, then chill until firm but still slightly sticky, about 30 minutes.

Spread chocolate ganache over mint and chill until firm, about 2 hours.

Lift dessert out of pan using foil overhang. Run a heavy knife under hot water and wipe dry, then trim edges of dessert (1/4 inch off each side). Cut dessert into squares and peel from foil.

Cranberry Orange Cake

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Yes, this is a recipe from Thanksgiving. I’m not sure how I got so behind in posting these things! But I couldn’t not post this cake. It is so fresh, and sweet and tart and yummy! I realize that fresh cranberries is one of the main ingredients, but if you’re like me, maybe you bought some extra and threw them in the freezer? Or maybe you could find frozen ones at the grocery store? Or, you could just use dried cranberries. Either way, try this cake.

I love bundt cakes! I think they’re so simple, there’s no layering and frosting and decorating. Just baking and drizzling. With this one, since it was for a special occasion, I candied some cranberries for decoration (recipe linked below). And they were good for snacking too 🙂

Cranberry Orange Cake

Ingredients:
3 c. flour, divided
1 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 c. unsalted butter
1/2 c. oil
1 2/3 c. granulated sugar
2 Tbsp orange zest
1 Tbsp orange liquor
1 tsp vanilla extract
2 eggs
1/4 c. fresh orange juice
3/4 c. buttermilk
2 c. fresh cranberries, roughly chopped

for icing:
2 c. powdered sugar, sifted
1/2 tsp vanilla extract
3-6 tsp fresh orange juice

candied cranberries

Directions:
-Preheat oven to 325 degrees and prepare basic bundt pan.
-In bowl of stand mixer, add sugar, butter and oil and beat until light and fluffy in texture as well as color, about 5 minutes.
-Meanwhile, in medium bowl, combine 2 1/2 c flour, cinnamon, baking powder, baking soda and salt.
-Whisk to combine well and set aside.
-To sugar mixture, add orange zest.
-One at a time, add egg and beat to combine well.
-Add liquor and vanilla, beating to combine well.
-Add orange juice and buttermilk, mixing to combine well.
-Stop mixer and scrape down sides of bowl.
-With mixer on lowest speed, add flour mixture and mix until almost combined.
-Stop mixer and remove bowl.
-In bowl flour was in, add remaining 1/2 c. flour and cranberries.
-Toss to coat and add to batter.
-Using large spatula, fold cranberries and extra flour into batter just until combined.
-Pour batter into bundt pan.
-Tap on counter to remove air bubbles, smooth top of batter away from center of pan.
-Place into preheated oven on rack in center of oven and bake until toothpick inserted into center of pan comes out clean, about 1 hour.
-Remove from oven and let cool in pan for 20 minutes.
-Turn cake out onto wire rack and cool completely.
-Once cake is cool, in medium bowl, combine powdered sugar, vanilla extract and orange juice, 1 tsp at a time until medium consistency is achieved.
-Drizzle icing over top of cake, decorate with orange rind and candied cranberries and serve.

Candied Cranberries

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Sugared cranberries were always one of those things that I admired from afar. I don’t know why, but I assumed they would be hard to make. But when I made a yummy cranberry orange cake recently, I knew that candied cranberries would be the PERFECT compliment.

And y’all, they are super easy! It’s as simple as dissolving some sugar into water, heating it to almost boiling, and then just letting the cranberries sit in  the sugar/water overnight.

I guess the most “complicated” part is just the fact that these take time. You need to give yourself at least 8 hours to let the cranberries get nice and coated in the sugar water, so they are sticky on the outside. And then another hour to let the sugar dry on the cranberries.

One other thing. The recipe calls for “super fine sugar.” I couldn’t find that in my grocery store (it’s NOT powdered sugar!) But I did find a trick online where you just take the sugar, and process it in your food processor, so it’s just a little more fine than granulated sugar. That consistency sticks better to the cranberries.

Candied Cranberries

Ingredients

  • 2  cups  granulated sugar
  • 2  cups  water
  • 2  cups  fresh cranberries
  • 3/4  cup  superfine sugar

Preparation

Combine granulated sugar and water in a small saucepan over low heat, stirring mixture until sugar dissolves. Bring to a simmer; remove from heat. (Do not boil or the cranberries may pop when added.) Stir in cranberries; pour mixture into a bowl. Cover and refrigerate 8 hours or overnight.

Drain cranberries in a colander over a bowl. Place superfine sugar in a shallow dish. Add the cranberries, rolling to coat with sugar. Spread sugared cranberries in a single layer on a baking sheet; let stand at room temperature 1 hour or until dry.

Store in an airtight container in a cool place for up to a week.

Cranberry Bliss Bars

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Can you tell I’m posting things that I made MONTHS ago? This was actually a treat from the 12 Days of Christmas Goodies. But they were so yummy, that you should make them year-round!

These are somewhat a copy-cat recipe of Starbucks Cranberry Bliss Bars, which are a seasonal treat there. I think I like these better though! I actually increased the cream cheese from the recipe I had (I thought the original was a tad too sweet), and I didn’t do the powdered sugar and milk drizzle. I just didn’t think it needed it.

These are a really yummy treat! I highly recommend them 🙂

Cranberry Bliss Bars
adapted sligthly from recipezaar and Good Things Catered

Ingredients:
for cookie
1 c. butter, softened
1 1/4 c. light brown sugar, packed
3 large eggs
1 tsp vanilla extract
1/2 tsp orange extract
1 tsp ground ginger (I would say this is optional. I like the ginger flavor, but I know not everybody does)
1/4 tsp salt
1 2/3 c. all-purpose flour
3/4 c. diced dried cranberries
3/4 c. white chocolate chunks

for frosting
8 oz cream cheese, softened
3 c. powdered sugar
4 tsp lemon juice
1/2 tsp vanilla extract
1/4 c. diced dried cranberries

Directions:
-Preheat oven to 350 degrees and prepare (well grease) 9×13 baking pan.
-In bowl of stand mixer, beat butter and brown sugar until fluffy and light in color, about 2 minutes.
-Add eggs, vanilla, ginger, and salt; beat well.
-Gradually mix in flour just until combined.
-Remove bowl from mixer and fold in cranberries and white chocolate.
-Pour batter into prepared pan and spread evenly.
-Place in oven and bake for 30 to 35 minutes or until cake is barely light brown on the edges.
-Remove from oven and let cool.
-Meanwhile make the frosting.
-In stand mixer bowl, combine cream cheese, powdered sugar, lemon juice and vanilla and beat on low until smooth.
-When the cake has cooled invert onto cutting board and spread frosting over top, evenly.
-Sprinkle top with diced cranberries.
-Place cake on cutting board into the fridge to set, at least 1 hour.-Remove cake from fridge and, using a long knife, carefully slice the cake lengthwise (the long way) through the middle.
-Slice the cake across the width three times making a total of eight rectangular slices.
-Slice each of those rectangles diagonally creating 16 triangular slices.
-Or, really, just slice ’em in squares. The triangle will make it look like Starbucks. But I didn’t care when I sliced mine 🙂
-Serve immediately or place into the fridge to keep for later.

Rich, Fudgy Chocolate Cookies (you won’t believe they’re gluten free!)

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Gluten free foods confound me. I’m a baker. I love flour. Love, love, love it. I am comfortable with it. Flour and I, we’ve bonded.

So when I can’t use flour, or when I need to use non-wheat flour, I’m at a loss. I don’t know what works. I don’t know what doesn’t work. I have no clue if rice flour or soy flour or whatever kind of flour acts anything at all like wheat flour.

I would have just stayed in my flour-dusted little world, had it not been for some close friends who can’t have wheat or gluten. So, I set out on a quest to find the perfect baked good when entertaining those wheat/gluten-intolerant friends. My goal was to find a baked good that was naturally gluten-free–a recipe that didn’t have to be modified. One where taste wouldn’t suffer because of my wheat-free ignorance.

And y’all. I found it. I found a rich, delicious, absolutely wonderful cookie that EVERYBODY has liked (well, unless you don’t like chocolate. But if you can’t have wheat AND you don’t like chocolate, I’m not sure if we can be friends 🙂 ) Nobody has even guessed that these cookies were gluten-free. It’s like, a miracle cookie. And my friends who can’t have wheat have approved the recipe, so no sneaky gluten has snuck into any of the ingredients.

It’s an easy recipe. Basically, the cookies use cocoa instead of flour. I highly recommend using bittersweet chocolate (Ghirardelli makes a yummy bittersweet chocolate chip). You can use semi-sweet if you’re in a pinch, but I would even substitute a little unsweetened for a small portion of the semi-sweet. They’re super sweet, and I wouldn’t  want them to become cloyingly sweet, especially since you roll the dough in powdered sugar before baking.

One thing I will warn you about. These are kind of a “molten” cookie. I had one friend describe them as a cookie on the outside and pudding on the inside. With the first batch, it’s always a little hard for me to figure out when they’re done. When they become firm on the outside, go ahead and pull them out–but handle them carefully, as they will be gooey on the inside. Usually, I pull one cookie off of the cookie sheet, pop it in the fridge for a few minutes, and then taste it. It’s a fine line between underdone and just-right-gooey, so just go with your gut 🙂

You really should try these, whether you can have wheat or not. They’re simple, and really delicious.

Dark Chocolate Cookies – from Epicurious

  • 1 1/2 cups bittersweet chocolate chips (about 9 ounces), divided
  • 3 large egg whites, room temperature
  • 2 1/2 cups powdered sugar, divided (next time I might use 1/4 or 1/2 cup less)
  • 1/2 cup unsweetened cocoa powder
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt

Preheat oven to 400°F. Butter 2 large baking sheets or line with parchment.

Gently melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes. Cool slightly.

Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 cup sugar. Continue beating until mixture resembles soft marshmallow creme. Whisk 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend. On low speed, beat dry ingredients into meringue. Stir in lukewarm chocolate and 1/2 cup chocolate chips (dough will become very stiff).

Place 1/2 cup sugar in bowl. Roll 1 rounded tablespoon dough into ball; roll in sugar, coating thickly. Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart. Bake until puffed and tops crack, about 10 minutes. Cool on sheets on rack 10 minutes. Transfer to rack; let cool.